Leftover Lamb Curry
Transform your leftovers into a mouthwatering meal with this flavorful Leftover Lamb Curry! This easy, one-pan recipe is the perfect way to repurpose cooked lamb, combining it with aromatic spices like cumin, coriander, and turmeric for a rich and hearty dish. Simmered in a luscious tomato and coconut milk-based sauce, this curry is brimming with bold flavors and cozy warmth. Ready in just 40 minutes, it’s a quick yet satisfying dinner option for busy weekdays or lazy weekends. Serve it with fluffy rice, soft naan, or roti, and finish with a sprinkle of fresh cilantro and a squeeze of citrus for a zesty touch. Perfect for making the most of leftovers, this dish is a crowd-pleaser you’ll return to again and again!
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Recipe Information
Ingredients
- 500 grams cooked lamb (leftovers, diced or shredded)
- 1 large onion
- 3 cloves garlic
- 1 tablespoon ginger
- 400 grams canned diced tomatoes
- 200 milliliters coconut milk
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (for garnish)
- 1 medium lemons or limes (optional, for garnish)
Instructions
Prepare ingredients: Finely dice the onion, mince the garlic, and grate the ginger. Dice or shred the leftover lamb into bite-sized pieces.
In a large skillet or heavy-bottomed pan, heat the vegetable oil over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until soft and golden brown.
Add the minced garlic and grated ginger. Cook for about 1 minute, stirring frequently, until fragrant.
Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and red chili powder (if using). Toast the spices for 1 minute while stirring to release their aromas.
Pour in the canned diced tomatoes and stir well. Cook for 5 minutes, allowing the mixture to thicken slightly.
Add the coconut milk and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low.
Add the diced leftover lamb to the pan. Stir well to coat the lamb in the sauce and heat through. Simmer on low for 10-15 minutes to allow the flavors to meld.
Season with salt and black pepper to taste. Adjust spices if needed.
Serve hot, garnished with freshly chopped cilantro and a squeeze of lemon or lime juice if desired. Pair with steamed rice, naan bread, or roti for a complete meal.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 7357 mg | 320% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 38.5 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 2975 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
